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Classic Chicken Piccata with Lemon Butter Caper Sauce

Source of Recipe

Elizabeth Lindemann, Bowl of Delicious


Recipe Introduction

"This easy classic chicken piccata recipe features thin slices of chicken breast smothered in a smooth lemon butter sauce with capers - all made in one pan in 20 minutes!"

Recipe Link: https://tinyurl.com/vzmm2khp

List of Ingredients

â—¦ 2 pounds chicken breast cutlets, 6 to 8 total
â—¦ ¼ cup all-purpose flour
â—¦ 1 teaspoon kosher salt
â—¦ ½ teaspoon black pepper
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 4 tablespoons butter, divided
â—¦ ½ cup dry white wine or chicken broth
â—¦ Juice and zest of one lemon
â—¦ 2 tablespoons capers, drained


Recipe

In a shallow bowl, mix together the flour, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Dredge each chicken breast cutlet in the flour mixture, pressing the flour into the surface of the chicken so it's completely coated, and gently shaking off any excess flour. Set on a plate or cutting board as you work to coat them all.

Heat up 2 tablespoons of olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the dredged chicken cutlets to the skillet. Cook for three minutes, then flip and cook for another three minutes (or until browned and fully cooked). Remove to a plate.

Add the ½ cup white wine or chicken broth, lemon zest and juice, and capers to the skillet, and use a wooden spoon to scrape up any browned bits from the bottom. Allow to simmer until liquid has reduced by about half, stirring frequently, about 2 to 3 minutes.

Turn the heat to low and add remaining 2 tablespoons of butter to the skillet, stirring until it's completely melted in. Add the chicken back to the skillet and heat just for a minute or so until it absorbs a bit of the sauce and is heated up again.

Serve with sauce spooned over the chicken.

Makes 4 servings